Go Back

Raspberry Cake with Lemon Buttercream

This Raspberry Cake with Lemon Buttercream is a soft, fruity dessert with light raspberry cake layers and a bright, creamy lemon frosting. The fluffy texture is inspired by a delicate chiffon cake, making every bite light and moist. Perfect as a birthday cake recipe or a weekend baking treat, this cake is simple enough for beginners and impressive enough for special occasions. If you love cake recipes easy homemade, this refreshing raspberry and lemon combination is a must-try.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Raspberry Cake
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 cup fresh or frozen raspberries
  • For the Lemon Buttercream
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 –2 tablespoons milk as needed

Method
 

  1. Preheat the oven
  2. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  3. Mix dry ingredients
  4. In a medium bowl, whisk together flour, baking powder, and salt.
  5. Cream butter and sugar
  6. In a large mixing bowl, beat butter and sugar until light and fluffy. This step helps create a soft texture similar to a lemon chiffon cake.
  7. Add eggs and vanilla
  8. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  9. Combine ingredients
  10. Gradually add the dry ingredients to the batter, alternating with milk. Mix until just combined.
  11. Fold in raspberries
  12. Gently fold the raspberries into the batter so they distribute evenly throughout the cake.
  13. Bake the cake
  14. Divide the batter between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
  15. Prepare the lemon buttercream
  16. Beat the butter until creamy. Gradually add powdered sugar, then mix in lemon juice and lemon zest. Add milk if needed to reach a smooth, spreadable consistency.
  17. Assemble the cake
  18. Place one cake layer on a serving plate and spread lemon buttercream on top. Add the second layer and frost the top and sides of the cake.

Notes

Use fresh raspberries for the best flavor and color.
Do not overmix the batter to keep the cake light and fluffy like a chiffon cake.
Decorate with fresh raspberries, lemon slices, or extra frosting for a beautiful easy birthday cake.
Store the cake in the refrigerator for up to 3 days in an airtight container.